Oatmeal the Savory Way From Breakfast to Bold Dinners
A St Louis Post-Dispatch piece explores turning oats into savory dishes. It includes ideas like curried steel cut oats with chicken and peppers, broccoli cheddar risotto with oats, and other savory preparations. The author reflects on shifting childhood perceptions and promotes oatmeal as a versatile, affordable grain suitable for sweet or savory meals.
MENTIONED IN THIS ARTICLE
T. Louis
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Savory Oatmeal with Soft-Cooked Egg Breakfast Bow
A quick one serving dish combining oats simmered in water or broth with a runny yolk egg. Topped with cheddar cheese scallions and optional bacon for a hearty, protein rich morning meal. nutrition estimates include 295 calories and 16 g protein.
Three Pepper Oat Pilaf Yield 6 Servings
Pepper and mushroom oat pilaf cooked in olive oil with garlic and scallions. Oats coat with egg whites then simmer in broth with basil salt and pepper for a flavorful side dish. Per serving 125 calories 4 g fat 4 g protein 19 g carbs 325 mg sodium. From Quaker Oats Co.
Broccoli Cheddar Oven Risotto for Four
Broccoli cheddar oven risotto serving four combines oats with broccoli and cheddar. Broccoli roasts on the top rack while oats cook with broth and wine, then finished with butter cheese and hot water for a creamy finish.
Savory Bacon Cheddar Oatmeal with Tomatoes and Chives
A hearty oat dish combines bacon and cheddar with milk and stock to create creamy porridge. Garnished with fresh chives and cherry tomatoes, it offers a savory breakfast with 250 calories per serving and 14 g protein.
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St. Louis Post-Dispatch
Martha Stewart Living
Quaker Oats Co
Food Network Magazine
Shape Magazine